The best Epicurus delights, recipes and instruction for every day easy to make meals to fine culinary dining and humor. Tailored to families on a budget. Household tips and hints to stretch your budget. Kids corner crafts to help educate and entertain your children.
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Deep Dark Mocha Torte Torte 1 box chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1⁄3 cup granulated sugar 1⁄3 cup rum or water 1¼ teaspoons instant espresso coffee granules Filling 2 packages (8 oz each) cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla 2 to 3 teaspoons milk Ganache 1½ cups semisweet chocolate chips 6 tablespoons butter (do not use margarine) 1⁄3 cup whipping cream Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely. In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside. In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2⁄3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator. |
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red velvet cheesecake CHEESECAKE: Two (8-ounce) packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract RED VELVET CAKE: 2 1/2 cups all purpose flour 1 1/2 cups granulated white sugar 3 tablespoons unsweetened cocoa powder (not Dutch process) 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups vegetable or canola oil 1 cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar CREAM CHEESE FROSTING: 2 1/2 cups powdered sugar, sifted lightly to remove any lumps Two (8-ounce) packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 1 tablespoon vanilla extract Directions 1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight. 2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely. 3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat). 4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake. 5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings ). Keep this cake refrigerated. — with Heart Cold, Vickie Penny, Margaret Mielko, Melissa A. Morales-Simpson, Deb Darby, Zena Jones, Pamela Christensen, Janet Leonard, Nur Suria and Paula Jones Prince. |
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Raw Almond Joy Bars
First Layer: 3/4 cup raw almond butter 1/4 cup coconut oil, melted 1/3 cup cacao powder 1/3 cup raw coconut sugar 1/4 teaspoon vanilla bean paste pinch Himalayan salt 1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer. Second Layer 2 cups of dried, unsweetened, raw coconut 2/3 cup coconut butter, softened 3 tablespoons raw agave nectar (or liquid sweetener of choice) 1-2 teaspoons organic almond flavoring (not raw) 1. Place coconut in medium bowl. 2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well. 3. Pat over first layer, top with chopped almonds and ganache. (see below) 4. Refrigerate to set. Third Layer 1/3 cup almonds, coarsely chopped Ganache: 1/2 cup cacao powder 1/2 cup agave 1/4 cup coconut oil, melted 1. Whisk all ingredients together. Almond Butter yield 1 1/4 cup almond butter 2 C Almonds 1 T Raw Honey (optional) 1/2 t Sea Salt (optional) Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before. Around 8 minutes, the almond mixture will ball up. Just let it keep going. At 10 minutes it has begun to redistribute, but it is not done yet. You want to wait until the oils get released. At 12 minutes the almonds have released their oil and the butter is ready! If you want to add honey or salt, stir it in by hand. |
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Raw Pineapple Coconut “Cheesecake” Crust: 4 dates, soaked until very soft 1 cup dried organic, unsweetened coconut 1. Place soften dates and coconut in food processor and process until well blended. 2. Pat into the bottom of an oiled 7 1/2 inch spring form pan. Filling: 2 1/2 cups young Thai coconut flesh (about 5 young coconuts) 1/4 cup coconut water (from the coconuts) 1/3 cup raw agave nectar or liquid sweetener of choice 1 cup coconut oil, softened 2 cups fresh pineapple chunks, separated 1. In high-speed blender, pureé the coconut flesh and coconut water together until smooth. 2. Add the agave, coconut oil. You want this to be quite smooth so blend away until it is. 3. Add 1 cup of the pineapple chunks. Blend until incorporated. 3. Pulse the remaining pineapple chunks in the food processor until well chopped. Drain. 4. Stir the pineapple into the coconut mixture, pour over crust and let set up in the refrigerator for 4 hours. Move to freezer and leave until firm. *You will want to remove 10 minutes before serving to let the “cheesecake” soften a little. Serves 8-10 |
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| Add c Banana split cake 9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups) 1 cup sugar, divided 1/3 cup butter, melted 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 can (20 oz.) crushed pineapple in juice, drained 6 bananas, divided 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 2 cups cold milk 2 cups thawed COOL WHIP Whipped Topping, divided Jar cherries 1 cup chopped PLANTERS Pecans Make It Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min. Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple. Beat pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts.,cherries. |
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Boston Cream Cupcakes...Ingredients CUPCAKES 1 3/4 cups All Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups sugar 1/2 cup butter, softened 3 large eggs 1 teaspoon vanilla extract 1 cup milk FILLING 1 (4 serving size) package instant French vanilla pudding & pie filling mix 1 1/2 cups heavy cream 1 tablespoon water GANACHE 1/2 cup heavy cream 2/3 cup dark chocolate chips Preparation Directions HEAT oven to 350°F. Line 24 muffin cups with paper baking cups. For Cupcakes: COMBINE flour, baking powder and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer on high until light and creamy. Beat in eggs, one at a time. Beat 2 minutes. Beat in vanilla. Add flour mixture in thirds, alternating with milk. Beat until smooth. Divide evenly into prepared muffin cups. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack. For Filling: COMBINE pudding mix, cream and water in medium bowl. Whisk 2 minutes. For Ganache: HEAT cream in small saucepan on low heat until hot, but not boiling. Remove from heat. Stir in chocolate chips until melted. Let stand 5 minutes. REMOVE cupcakes from paper baking cups. Cut cupcakes in half crosswise using a serrated knife. Spread 1 rounded tablespooon filling on bottom halves. Place tops back on filling. Spread 2 teaspoons ganache over tops. Store in refrigerator |
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Ding Dong Cake Perfect chocolate cake! So simple :) 1 box of Devil's Food cake mix 8 oz pkg cream cheese, softened 3 c. Powdered sugar 1 stick butter, softened 8 oz Cool Whip 1 tub milk chocolate frosting Directions: Prepare and bake the cake as directed on the box, splitting batter into 2 round cake pans. Filling: Mix and cream together the butter and cream cheese. Add powdered sugar and fold in Cool Whip. After the cake is completely cooled, cut each through the middle so you end up with 4 layers(or you can just leave it at 2 layers, doesn't make any difference, really). If you decide to cut them, putting the cake in the freezer for 10-15 mins helps it stay firm and not so crumbly when you cut. Spread a good amount of the filling on top, staying about 1" from the edge. You will have plenty to put a good amount of filling on each layer. Once cake is layered and filling on, frost entire cake with the milk chocolate frosting. This cake is a great chocolate cake and the filling is wonderful, you have enough left over to do another lol. This is a quick new favorite. Enjoy! |
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| Add 1.blogspot.com/ Banana cream bars ~Sky INGREDIENTS 1/2 cup butter or margarine, cold 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 egg, slightly beaten 1 package (8 oz) cream cheese, softened 1 can (14 oz) sweetened condensed milk 1 tub (8 oz) frozen whipped topping, thawed 1 box (3.4 oz) instant banana pudding mix 3 medium ripe bananas, sliced 1 Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. 2 In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely. 3 In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside. 4 In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined. 5 Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding. 6 To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.caption |
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Very Moist Coconut Sheet Cake
— with Brenda Hicks and Rosemarie Moore.1 White Cake mix 3 eggs 1 cup milk 1/2 cup vegetable oil 1 small box vanilla (or almond) pudding (I used vanilla) 1 teaspoon vanilla (or almond) extract (I used vanilla) Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean. 1 can of cream of coconut 1 can of sweetened condensed milk Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following: 8 oz. container of Extra Creamy Cool Whip 12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip) Refrigerate at least 8 hours before serving. Even better the next day! |
